Coaching, Compensation and Benefits, Cost Control, Detail Oriented, Federal Laws and Regulations, Food Safety, Food Services, Food and Beverage Industry, Leadership, Lift/Move 50 Pounds, Organizational Skills, Problem Solving Skills, Restaurant, Sanitation, ServSafe Certification, State Laws and Regulations, Team Player, Training Program
This is a career-defining opportunity to step into a polished, high-volume restaurant operation that sets the standard for hospitality and execution on the South Coast. Join a leadership team that values excellence, consistency, and developing future restaurant leaders.
Benefits and Compensation:
- Competitive salary with performance-based bonus potential
- Stable, year-round operation with strong financial performance
- Professional, well-established restaurant systems and processes
- Growth opportunities within a successful and expanding restaurant group
- Supportive ownership and senior leadership team
- Paid time off
- Ongoing training and leadership development
- Positive, team-oriented workplace culture
Requirements & Qualifications:
- Minimum of 2 years of experience as a Restaurant Manager or Assistant General Manager in an upscale casual or fine dining environment
- Proven success in a high-volume restaurant operation
- Completion of a structured restaurant management training program
- Strong understanding of food safety, sanitation, and service standards
- ServSafe, Food Handling, and Allergen Certifications (required or obtainable)
- Ability to meet all federal, state, and local regulations related to food and beverage service
- Physically able to meet the demands of a fast-paced restaurant environment, including lifting up to 50 lbs and standing for extended periods
Must Haves:
- Act as the primary floor leader during peak service, maintaining pacing, service standards, and guest satisfaction
- Partner closely with the General Manager and ownership on daily execution, labor management, and service recovery
- Lead, coach, and hold Front-of-House teams accountable to performance and hospitality standards
- Oversee scheduling, shift execution, and real-time problem solving during high-volume services
- Monitor guest feedback and proactively address issues to drive repeat business
- Maintain a polished dining room environment and ensure operational readiness at all times
Preferred Background & Skills:
- Background in upscale casual or fine dining concepts only
- Demonstrated ability to build, motivate, and retain high-performing teams
- Strong financial awareness, including labor control and cost management
- Confident decision-maker who remains calm and professional under pressure
- Highly organized with strong attention to detail
- Proficient with POS systems and basic computer applications
- Career-driven leader committed to ongoing professional and personal development